Recipe: Leek Chevre Tart

Serves 2 as entree or 6 as appetizer.

Note: This makes a pretty appetizer or first course and a satisfying, yet humble, dinner. Use any fresh, milky cheese, though chèvre is nice for its creamy tang. You can store the unused phyllo tightly wrapped in the refrigerator for up to a week. From Beth Dooley.

• 1 lb. (about 2) leeks

• 3 tbsp. unsalted butter

• Salt and freshly ground black pepper

• 6 oz. chèvre (goat cheese)

• 1 tbsp. chopped fresh thyme

• Pinch of red pepper flakes

• 8 sheets phyllo pastry, thawed

• 1/3 c. unsalted butter, melted

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

In a heavy skillet, melt the butter over medium heat and sauté the leeks, seasoning with salt and pepper, until transparent and just beginning to color. Set aside.

In a medium bowl, beat together the chèvre, thyme, egg and pinch of red pepper flakes.

Place the thawed phyllo on a very lightly dampened kitchen towel, then cover it over with another lightly dampened kitchen towel. Lift the towel, remove 1 or 2 sheets of phyllo and lay on the prepared baking sheet. Fold the sheet of phyllo in half, and brush with the melted butter. Keep the phyllo dough covered with the towel as you lift the individual sheets and repeat layering and buttering until you've layered on at least 8 sheets.

Roll about 3/4- to 1-inch of each side of the phyllo in on itself toward the center to form the outer rim of the tart. Spread the chèvre over the phyllo and then scatter the sautéed leeks over the top. Bake the tart until the edges are golden brown and crisp, about 18 to 25 minutes. Transfer to a cutting board.

Nutrition information per each of 6 servings:

Fat23 g

Sodium250 mg

Carbohydrates22 g

Saturated fat14 g

Total sugars1 g

Cholesterol90 mg

Dietary fiber1 g